By Becky Hardin
Published Dec 9, 2019
This Salted Caramel No Bake Cheesecake is rich and decadent with that perfect mix of salt and sweety flavors. The creamy cheesecake is topped with caramel sauce for a truly indulgent and delicious dessert.
Cheesecakes are one of my favorite desserts (especially no bake cheesecakes ), creamy and rich and I love all of the different variations you can make. This salted caramel cheesecake is totally next level, I just know you guys are going to love it!
How to Make Salted Caramel No Bake Cheesecake
Be sure to see the recipe card below for full ingredients & instructions!
- Carmel Layer: Add the condensed milk and salt to a baking dish, cover and cover with foil. Place in a baking dish filled with water and bake in a preheated oven until it is dark and thick. Set to one side to cool.
- Crust: Add the graham cracker crumbs, granulated sugar, brown sugar and salt to a bowl and combine. Pour over melted butter and place the crust in a springform pan and press it in. Freeze.
- Cheesecake Layer: Whisk the cream in a stand mixer until stiff and set aside and then beat together the cream cheese, sugars, sour cream and lemon juice. Add the whipped cream and fold the mixture together
- Assemble: Pour the caramel over the crust and refrigerate before adding the cheesecake mixture. Chill until set and drizzle with caramel sauce and toffee bits to serve.
Can you make this salted caramel cheesecake ahead of time?
This cheesecake can be made up to 48 hours ahead of time, making it a great dessert to serve at a dinner party or special occasion. The cheesecake can also be frozen for up to 3 months. Build the cheesecake and then freeze it in the springform pan. Once frozen, place in a freezer bag. Defrost in the fridge overnight before serving.
What’s the difference between a baked and no bake cheesecake?
A no bake cheesecake doesn’t contain eggs, and therefore it doesn’t have to be baked. It is still deliciously smooth and creamy, but it means that you don’t need to be watching the oven.
How long does it take to make a salted caramel no bake cheesecake?
This is a recipe that takes about 4 hours to make with an additional refrigeration time of (at least) 8 hours. BUT…it is worth the time and effort, and a lot of that time is hands off. The crust can be made up to two days ahead if covered and kept refrigerated.
Top Tips To Make Salted Caramel No Bake Cheesecake
- When making the caramel, be sure to stir the cream every thirty minutes to help it bake evenly.
- If you don’t have a stand mixer, you can whip the cream and mix the ingredients together by hand. It will take longer to whip the cream and ensure that everything is well combined.
- Allow enough time to make this recipe, the cheesecake will need about 8 hours to set in the fridge.
For more cheesecake recipes:
- No Bake Pumpkin Pie Cheesecake Recipe
- Chocolate Cheesecake
- Mango Cheesecake
- Easiest Homemade Cheesecake
- Basque Cheesecake
- Easy Chocolate Chip Cheesecake Bars Recipe
- Mini Nutella Cheesecake Bites
- Biscoff Cheesecake
- No Bake Circus Cookie Cheesecake
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
For the Caramel Layer
- ▢ 14 ounces sweetened condensed milk 396 grams (1 can)
- ▢ ½ teaspoon Flake sea salt Maldon or Fleur de sel
For the Crust
- ▢ 2¼ cups graham cracker crumbs 320 grams (about 20 cracker sheets)
- ▢ 2 tablespoons granulated sugar 25 grams
- ▢ 2 tablespoons light brown sugar 27 grams
- ▢ ¼ teaspoon kosher salt
- ▢ 10 tablespoons unsalted butter 141 grams, melted (1¼ sticks)
For the No-Bake Cheesecake layer
- ▢ 1⅛ cups heavy whipping cream 255 grams, COLD (18 tablespoons)
- ▢ 24 ounces full-fat cream cheese 681 grams, room temperature (3 bricks)
- ▢ 6 tablespoons granulated sugar 75 grams
- ▢ 2 tablespoons powdered sugar 14 grams
- ▢ ¼ cup sour cream 57 grams, room temperature
- ▢ ½ lemon juiced
- ▢ 1 teaspoon pure vanilla extract 4 grams
For the Topping (optional)
- ▢ Homemade Caramel Sauce homemade or storebought
- ▢ English Toffee Bits Heath recommended
Instructions
For the Caramel Layer
- Heat oven to 425°F and pour the sweetened condensed milk into a 9×13-inch glass baking dish. Sprinkle the flake sea salt evenly over the milk. 14 ounces sweetened condensed milk, ½ teaspoon Flake sea salt
- Cover the dish with foil, being careful the foil doesn’t hang over the sides too much (about 1 inch is best). Place the baking dish in a larger roasting pan, and add enough hot water to reach about ⅓ of the way up the sides of the glass baking dish.
- Bake 1½-2 hours, stirring every 30 minutes, until the condensed milk is dark golden brown and thickened. Check the water level when stirring the milk and if it looks very low, add additional boiling water to the roasting pan. Be sure the water doesn’t come up too high. The caramel will probably be a little lumpy, but no worries – it will smooth as it chills.
- When the caramel is ready, very carefully leave both pans together and remove it from the oven. After removing the pans from the oven, carefully lift the glass dish up and away from the roasting pan with the water. The glass dish will be very hot. Set the caramel aside to cool about 5 minutes, then dry the outside of the glass dish and pour the caramel into a heat-resistant glass bowl. Set the caramel aside to cool to room temperature.
For The Crust
- While the caramel develops, prepare the crust.
- Combine graham cracker crumbs, granulated sugar, brown sugar, and salt in a medium-sized bowl and mix well to blend. 2¼ cups graham cracker crumbs, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, ¼ teaspoon kosher salt
- Drizzle the butter over the crumb mixture and mix until all crumbs have been coated with the butter. 10 tablespoons unsalted butter
- Pour the crust mixture into the springform pan and spread in an even layer. Use a flat-bottom measuring cup to press the crust firmly in the pan and almost all the way up the sides of the pan.
- Freeze the crust until the caramel is ready.
For the No-Bake Cheesecake layer
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium-high until stiff peaks form. The whipped cream should be stiff, but don’t whisk too long or it will turn to butter. Carefully transfer the whipped cream to a separate bowl and set aside. 1⅛ cups heavy whipping cream
- Remove the whisk attachment on the mixer and replace it with the paddle attachment. In the same bowl, place the cream cheese, granulated sugar, and powdered sugar and beat on medium speed until creamy and completely incorporated, about 3 minutes. 24 ounces full-fat cream cheese, 6 tablespoons granulated sugar, 2 tablespoons powdered sugar
- Add the sour cream, lemon juice, and vanilla. Beat an additional 2 minutes until the mixture is very smooth. ¼ cup sour cream, ½ lemon, 1 teaspoon pure vanilla extract
- Set the mixer on the lowest speed and add the whipped cream. Mix 10 seconds then use a rubber spatula to finish folding-in the whipped cream by hand.
To Assemble the Pie
- Remove the crust from the freezer and pour the caramel over the crust. Use an offset spatula to smooth it out evenly. Cover and refrigerate the pie 30 minutes.
- After 30 minutes, cover the caramel layer with the cheesecake mixture. Add enough cheesecake to come within ¼ inch from the top edge of the crust.
- Cover, being careful NOT to let the covering touch the cheesecake, and refrigerate at least 8 hours or up to 48 hours in advance. (Alternately, the cheesecake can be frozen up to 3 months)
To serve
- Remove the cheesecake from the pan, drizzle with caramel and sprinkle with English Toffee Bits Homemade Caramel Sauce, English Toffee Bits
Equipment
- Kitchen Scale
- 9×13 Baking Pan
- 9-inch Springform Pan
- Stand Mixer
Becky’s Tips
- When making the caramel, be sure to stir the cream every thirty minutes to help it bake evenly.
- If you don’t have a stand mixer, you can whip the cream and mix the ingredients together by hand. It will take longer to whip the cream and ensure that everything is well combined.
- Allow enough time to make this recipe, the cheesecake will need about 8 hours to set in the fridge.
- Nutritional information does not include optional toppings.
Nutrition information is automatically calculated, so should only be used as an approximation.
Salted Caramel No Bake Cheesecake Recipe
Equipment
- Kitchen Scale
- 9x13 Baking Pan
- 9-inch Springform Pan
- Stand Mixer
Ingredients
For the Caramel Layer
- 14 ounces sweetened condensed milk 396 grams (1 can)
- ½ teaspoon Flake sea salt Maldon or Fleur de sel
For the Crust
- 2¼ cups graham cracker crumbs 320 grams (about 20 cracker sheets)
- 2 tablespoons granulated sugar 25 grams
- 2 tablespoons light brown sugar 27 grams
- ¼ teaspoon kosher salt
- 10 tablespoons unsalted butter 141 grams, melted (1¼ sticks)
For the No-Bake Cheesecake layer
- 1⅛ cups heavy whipping cream 255 grams, COLD (18 tablespoons)
- 24 ounces full-fat cream cheese 681 grams, room temperature (3 bricks)
- 6 tablespoons granulated sugar 75 grams
- 2 tablespoons powdered sugar 14 grams
- ¼ cup sour cream 57 grams, room temperature
- ½ lemon juiced
- 1 teaspoon pure vanilla extract 4 grams
For the Topping (optional)
- Homemade Caramel Sauce homemade or storebought
- English Toffee Bits Heath recommended
Instructions
For the Caramel Layer
- Heat oven to 425°F and pour the sweetened condensed milk into a 9x13-inch glass baking dish. Sprinkle the flake sea salt evenly over the milk. 14 ounces sweetened condensed milk, ½ teaspoon Flake sea salt
- Cover the dish with foil, being careful the foil doesn’t hang over the sides too much (about 1 inch is best). Place the baking dish in a larger roasting pan, and add enough hot water to reach about ⅓ of the way up the sides of the glass baking dish.
- Bake 1½-2 hours, stirring every 30 minutes, until the condensed milk is dark golden brown and thickened. Check the water level when stirring the milk and if it looks very low, add additional boiling water to the roasting pan. Be sure the water doesn’t come up too high. The caramel will probably be a little lumpy, but no worries – it will smooth as it chills.
- When the caramel is ready, very carefully leave both pans together and remove it from the oven. After removing the pans from the oven, carefully lift the glass dish up and away from the roasting pan with the water. The glass dish will be very hot. Set the caramel aside to cool about 5 minutes, then dry the outside of the glass dish and pour the caramel into a heat-resistant glass bowl. Set the caramel aside to cool to room temperature.
For The Crust
- While the caramel develops, prepare the crust.
- Combine graham cracker crumbs, granulated sugar, brown sugar, and salt in a medium-sized bowl and mix well to blend. 2¼ cups graham cracker crumbs, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, ¼ teaspoon kosher salt
- Drizzle the butter over the crumb mixture and mix until all crumbs have been coated with the butter. 10 tablespoons unsalted butter
- Pour the crust mixture into the springform pan and spread in an even layer. Use a flat-bottom measuring cup to press the crust firmly in the pan and almost all the way up the sides of the pan.
- Freeze the crust until the caramel is ready.
For the No-Bake Cheesecake layer
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the heavy cream on medium-high until stiff peaks form. The whipped cream should be stiff, but don’t whisk too long or it will turn to butter. Carefully transfer the whipped cream to a separate bowl and set aside. 1⅛ cups heavy whipping cream
- Remove the whisk attachment on the mixer and replace it with the paddle attachment. In the same bowl, place the cream cheese, granulated sugar, and powdered sugar and beat on medium speed until creamy and completely incorporated, about 3 minutes. 24 ounces full-fat cream cheese, 6 tablespoons granulated sugar, 2 tablespoons powdered sugar
- Add the sour cream, lemon juice, and vanilla. Beat an additional 2 minutes until the mixture is very smooth. ¼ cup sour cream, ½ lemon, 1 teaspoon pure vanilla extract
- Set the mixer on the lowest speed and add the whipped cream. Mix 10 seconds then use a rubber spatula to finish folding-in the whipped cream by hand.
To Assemble the Pie
- Remove the crust from the freezer and pour the caramel over the crust. Use an offset spatula to smooth it out evenly. Cover and refrigerate the pie 30 minutes.
- After 30 minutes, cover the caramel layer with the cheesecake mixture. Add enough cheesecake to come within ¼ inch from the top edge of the crust.
- Cover, being careful NOT to let the covering touch the cheesecake, and refrigerate at least 8 hours or up to 48 hours in advance. (Alternately, the cheesecake can be frozen up to 3 months)
To serve
- Remove the cheesecake from the pan, drizzle with caramel and sprinkle with English Toffee Bits Homemade Caramel Sauce, English Toffee Bits
Notes
- When making the caramel, be sure to stir the cream every thirty minutes to help it bake evenly.
- If you don’t have a stand mixer, you can whip the cream and mix the ingredients together by hand. It will take longer to whip the cream and ensure that everything is well combined.
- Allow enough time to make this recipe, the cheesecake will need about 8 hours to set in the fridge.
- Nutritional information does not include optional toppings.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
